Molded Corned Beef Spread Recipes
CORNED BEEF SPREAD
This recipe comes from a friend, who loves to cook...just like me! The spread is always well received at parties when served alongside wedges of onion bagels. -Pam Reul, Owatonna, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the mayonnaise, sour cream, onion, dill, seasoned salt and corned beef. Cover and refrigerate until serving. Serve with bagel wedges or rye bread.
Nutrition Facts :
CORNED BEEF SANDWICH SPREAD
This recipe came from Recipe Goldmine. It was appoved by our family so I'm posting it for yours! I served ours on rye bread toasted and added horseradish cheese. The recipe is for the 'spread' alone.
Provided by lets.eat
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients. Chill until serving time.
CORNED BEEF MOLDED SALAD
All I can say about this is that I really like it. I can't leave it alone. It is a strange mixture of things but if you like them all, you might like this.
Provided by Mimi in Maine
Categories < 4 Hours
Time 1h20m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve jello in boiling water.
- Slowly blend the vinegar and mayonnaise together till smooth and then slowly add to the jello mixture stirring all the while.
- Chill till partially set.
- While waiting for the jello to set, break up the corned beef into small pieces in a large bowl.
- Add the eggs, celery, green pepper, onion, and salt. Chill till set.
Nutrition Facts : Calories 546.9, Fat 36, SaturatedFat 7.7, Cholesterol 246.3, Sodium 1559.6, Carbohydrate 39.9, Fiber 0.6, Sugar 26.3, Protein 17
MOLDED CORNED BEEF SPREAD
Make and share this Molded Corned Beef Spread recipe from Food.com.
Provided by JackieOhNo
Categories European
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Spray mold of your choice with non-stick cooking spray.
- In food processor, combine cream cheese, corned beef, mustard, horseradish and mayonnaise. Pulse until all ingredients are fully combined, then pour into mold.
- Chill the mold least 6 hours. To serve, unmold onto serving dish and line with crackers to serve.
Nutrition Facts : Calories 199, Fat 18.3, SaturatedFat 8.8, Cholesterol 61.5, Sodium 407.1, Carbohydrate 3.2, Fiber 0.2, Sugar 1.8, Protein 5.9
MOLDED SEAFOOD SPREAD
This recipe is loved by everyone at cocktail parties and potlucks. You can use either shrimp or crab, or a combination of both, It's tasty, but also very pretty when presented.
Provided by Chef PotPie
Categories Spreads
Time 12m
Yield 1 mold
Number Of Ingredients 8
Steps:
- Heat soup and cream cheese together in saucepan over low heat, whisking until smooth.
- In small bowl, soften gelatine in cold water and add to cream cheese mixture.
- Stir until well blended.
- In separate bowl, mix together mayonnaise, scallions and celery.
- Stir into cream cheese mixture until well blended.
- Gently fold in shrimp until well mixed and turn into a lightly oiled 4 cup mold.
- Chill several hours or overnight.
- To unmold, place mold in warm water for a few seconds and invert onto a plate. Place crackers around.
Nutrition Facts : Calories 2201.2, Fat 160, SaturatedFat 54.2, Cholesterol 911.2, Sodium 5027.4, Carbohydrate 97.4, Fiber 6.3, Sugar 25.9, Protein 100.9
MOLDED SALMON SPREAD
A curried spread for veggies and crackers. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Spreads
Time 10m
Yield 5 cup mold
Number Of Ingredients 10
Steps:
- Oil a 5-cup mold.
- Drain and flake salmon.
- In a saucepan, combine soup and cream cheese. Cook over low heat, stirring constantly, until mixture is smooth.
- Soften gelatin in 1/4 cup water; add to soup mixture, stirring until gelatin dissolves. Fold in remaining ingredients.
- Pour into prepared mold. Chill until firm.
- Unmold and serve with assorted vegetables and crackers.
Nutrition Facts : Calories 512.6, Fat 38.3, SaturatedFat 13.6, Cholesterol 108.5, Sodium 934.6, Carbohydrate 18, Fiber 0.5, Sugar 4.4, Protein 25.3
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